Cajun Cornish hens

Dirty rice stuffed Cornish hen & brussel sprouts

With the end of crawfish season comes a need to find other ways to fulfill our Cajun cravings. In my last post, I tried my hand at making dirty rice. And now here’s how to up the flavor in that rice. Try stuffing it in a Cornish hen. Juicy goodness will drip into the stuffing during cooking, adding an even more savory dimension to the rice.

Cornish hens, despite their names, could be either male or female. They are a hybrid breed of chicken growing no more than five weeks and weighing no more than two pounds. Their meat is sweeter and more tender than regular chicken, and they cook quicker, too, making them choice for entertaining.

Because I’d gotten rid of my roasting pan, we had to MacGyver one out of a tin pan, aluminum cans, and rolled up balls of foil. By placing these cans and foil balls loosely in the pan and setting the hens on top, the juices will trickle between the gaps and collect at the bottom instead of directly underneath the hens, thereby keeping them from getting soggy. Ghetto-rigged brilliance.

I used ready-made Cajun seasoning instead of making my own just because I already had it in my spice drawer. You can try making your own by mixing to taste kosher salt, ground black pepper, cayenne pepper, paprika, garlic powder, and onion powder.

The Cornish game hens came out not as spicy as I’d hoped (I suggest liberally rubbing on the Cajun seasoning), but it was still a good complement to the dirty rice. I served each person half a Cornish hen with extra dirty rice and a side of roasted Brussels sprouts (recipe coming soon to an entry near you). Pretty simple yet really tasty. Come on, if the Blind can Cook it, so can you.

Recipe: Cajun Cornish Hens


  1. 4 Cornish hens
  2. 4 tbsp. butter
  3. 6 to 8 tbsp. Cajun seasoning
  4. 3 c. dirty rice


  1. Preheat oven to 350 degrees.
  2. Rinse Cornish hens and pat dry with paper towels.
  3. Stuff the cavity of each hen with dirty rice. Pack it in real good.
  4. Wedge a tbsp. of butter between the skin and breast meat of each hen. Then liberally rub the hen with Cajun seasoning.
  5. Place in the roasting pan and cover with tented foil. Roast in the oven for 45 to 60 min. Then remove cover and roast for another 10 to 15 min. Let sit for 10 min. before cutting in half lengthwise and serving.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Number of servings (yield): 4

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20 Discussion to this post

  1. Connie Wu says:

    Christine, I've really been enjoying watching you on Master Chef! I was wondering who takes the lovely food photos for your blog? What camera/lenses does the photographer use?

    • Christine Ha says:

      Hi Connie, thanks for watching “MasterChef” and checking out my blog. My husband usually takes the photos for me. Believe it or not, many times, it's just a good ol' iPhone 4. He'll also occasionally use a Canon S95 point-and-shoot. Let me know if you have more questions.

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  6. Manna says:

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  8. essay says:

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  9. Bookmark It says:

    Hello What you mean by dirty rice and where it is available..?

    • Christine Ha says:

      Dirty rice is a Cajun-style dish usually made with chicken livers and gizzards and possibly pork. An essential ingredient is also the trinity which consists of onion, celery, and green bell pepper. You can make it yourself using my recipe which can be found on this blog or find it elsewhere at a Cajun restaurant.

  10. it is a really nice recipe! I will do it.

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